Bistro Vino

please allow 15 minutes

wild greens, artichoke hearts, cucumber, tomato, hearts of palm, black and green olives, avocado, apple and walnuts

crumbled Roquefort cheese and purple onion marinated in balsamic vinegar

with bacon

with pesto

with fresh dill

sauteed in garlic butter

with Vinaigrette Sauce

with Italian sausage or spinach and parmesan cheese

two quail marinated in honey mustard and grilled, nested in a salad of arugula, wild greens, apple, walnuts and crumbled Roquefort cheese

shrimp, arugula, wild greens, hearts of palm, apple and walnuts

sliced beefsteak tomatoes, crab, shrimp, basil, capers and yellow and red pepper relish

with slices of warm goat cheese

with Louisiana shrimp remoulade

arugula, wild greens, avocado and tomato with Louisiana remolade sauce

with avocado and garnish

with garnish

with crab and capers, served with shrimp, crab claws, and marinated scallops

(marinated with sage and lime), linguini, sundried tomatoes and mushroom

with veal and apple mousse on linguini in brandy cream sauce

shrimp, crab, fish, mussels, olives and capers in spicy marinara

with hot pepper vodka sauce

with pork tenderloin and sun dried tomatoes in port pepper sauce

with tomato, eggplant, artichoke hearts and olives

with rosemary and lime served with tarragon sauce

grilled chicken breast with wild mushrooms

veal medallions sauteed with artichoke hearts, mushrooms and ripe olives served with spinach fettucine

served with wild mushrooms and fettucine Alfredo

sauteed in lemon butter

stuffed with spinach and toasted almonds in dijon mustard sauce

with fresh grapes

with orange sauce and wild rice

grilled with fresh thyme

with fresh horseradish

with bordelaise sauce

prime beef filet, lamb chop, quail and shrimp

with cilantro sauce